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8.18.2010

alfredo primavera

When I was in my twenties, many moons ago, I worked with my brother who was the executive chef of some posh restaurant on the beach in Fort Lauderdale. I told you we have this culinary-curse. We worked long hours and were exhausted. Before we'd leave for home after yet another 14 hour day, he'd always make me Primavera Alfredo. Tons of cream and cheese and some vegetables to honor the 'Primavera' part - summer squash, carrots, cauliflower and broccoli.

I had tried for years to make Alfredo vegan. So many recipes with tofu and soy cheese and soy cream cheese - oh! the variations! No good. Hadn't found a single one that was up to par.

Until the humble cashew. As I've blogged before, nuts are our friends. Nuts are healthy, terribly delicious and marvelously versatile - much like soy. Since soy is something I love but know that, say it with me,...too much of a good thing is not necessarily a good thing, I wanted an alternative. Besides, soy always left a gritty texture in the sauce, unless it was silken and silken tofu and I do not get along. It has an odd flavor that I just can't get past.

On to the Alfredo...easy, creamy and delicious! Just make sure to strain your cashew milk before using it otherwise you will get the same texture as with the tofu - gritty!

Use whatever summer veggies you have (or spring veggies as the name 'Primavera' implies), but if you use eggplant, salt it a little and let it drain for 15 minutes - the eggplant will hold its shape better. Use tomatoes in the sauce cautiously as you are not going for tomato sauce here. In fact, adding them raw at the end is great.

Very beautiful dish. I love the idea of a veggie alfredo, even though I'd stick with the cheese. We always go with broccoli or chicken so mixing in a variety will be a nice change. Thanks for the idea.

You wouldn't buy the milk - you would make it so there is no need to worry about waste. I have found that the nut milks you purchase are heated already and would not have the thickening power that you need in this recipe (or any that call for thickening).

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aquafaba tid bits

If you are using homemade aquafaba make sure it is nice and thick and viscous. If you are using canned aquafaba, reduce it by 1/3 before using to get the right consistency. Strain the aquafaba before using; warm aquafaba strains better because it is thinner. Aquafaba thickens as it cools.